A Sushi Master’s 5 Simple Rules.
Daisuke Nakazawa, who owns the Sushi Nakazawa in New York’s Greenwich Village, gives his 5 simple advice to sushi freshmen what to do when they in a sushi bar in this article; certainly not for those who are not into raw seafood. Nakazawa was an apprentice of Jiro Ono working under him for many years. Jiro Ono, born 27 October 1925, is a Japanese chef and owner of Sukiyabashi Jiro, a three-Michelin-starred Japanese sushi restaurant in Ginza, Chūō, Tokyo, Japan. Ono has been regarded by his contemporaries and peers as the greatest sushi craftsman alive and is credited with innovating methods used in modern sushi preparation.
In Japan, sushi is usually enjoyed on special occasions, such as a celebration. During the Edo period, “sushi” refered to pickled fish preserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi:
Nigiri: Small rice balls with fish, shellfish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
Gunkan: Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
Norimaki: Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared “inside out” are very popular outside of Japan, but rarely found in Japan.
Temaki: Temakizushi (literally hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
Oshizushi: Pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box.
Inari: Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
Chirashi: Chirashizushi is a dish in which seafood, mushrooms and vegetables are spread over sushi rice. It can resemble seafood domburi with the difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice.
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